Priority of priorities
For Servair, the pleasures of the palate are intertwined with quality, hygiene and food safety. These values form an integral part of its culture and its daily practices.
Its commitment is reinforced by the constant training of its teams in best practices and a mission for quality that is synonymous with transparency and traceability.
Certified quality
All the fresh products and services proposed by Servair strictly meet international standards. Nineteen of its centers received ISO 9001 certification (system of quality management). Among them: the first certified caterer in Africa in Dakar and Acna, which is also ISO 14001 certified for its steps in environmental management.
Beyond the14001 standard, the company, as a whole, has listed the environment issue as one of its priorities.
Constant control
For 20 years, food products, suppliers, procedures have been followed up. Servair is associated with over 40 experts in microbiology and quality. The Servair laboratory examines the entire food chain with a magnifying glass, with more than 50,000 tests annually, down to molecular analysis.
This constant control contributes to improve airline services for their passengers.
Scientific committee
Concerned with prevention, Servair had created a scientific committee included seven international experts. Chaired by Professor Jean-Marie Bourre, a member of the Academy of Medicine, its mission is to anticipate food problems (whether medical or dietetic) and to help Servair in its constant search on quality, hygiene and safety.
A step ahead
All the production units respect the “walk ahead” principle whereby a product used in the meals should never go back into the production line in order to prevent any risk of cross contamination.
From Paris to Bamako via Macao, the cold chain is always respected and the international HACCP standard applied as a reference to complete the good hygiene practices.